Fresh Pasta Without a Machine

Published May 1, 2012.
From Cook's Illustrated.

Why this recipe works:

For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple,… read more

For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

Makes 1 pound; serves 4 to 6

If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

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